JP4570561B2 - Boiled pot equipment - Google Patents

Description

  The present invention relates to a boiling device for boiling a liquid, and more particularly to a boiling device for boiling a mixed liquid composed of soybean powder and water or warm water.

  Tofu has long been eaten not only as a good vegetable protein source but also as a well-balanced food with lipids, carbohydrates and calcium.

  In traditional tofu production, soybeans that have been soaked in water are ground to make kure liquid, boiled kure liquid is filtered to obtain soy milk, and coagulant (nigari) is added to soy milk to coagulate. Tofu. The squeezed rice bran is soybean meal (okara), but in recent years, the amount of edible is small and most of it is disposed of as food waste. However, due to the enforcement of the Food Recycling Law, food waste is required to be reduced and reused, but there are currently no effective measures for soybean meal. is there.

  On the other hand, in recent years, a method has been implemented in which soybeans processed into powder and water (or hot water) are mixed and then boiled to make soy milk, and a coagulant is added to the soy milk and coagulated to produce tofu. According to this method for producing tofu, soy meal is not generated, and active ingredients such as dietary fiber, lecithin, saponin and isoflavone contained in soybean meal remain in the tofu as they are attracting much attention as an excellent health food. Yes.

  In addition, according to this tofu manufacturing method, since soybean meal that has been processed as industrial waste is not generated, the processing cost can be reduced, the manufacturing process is simple, and the manufacturing cost can be reduced in a short time. There is an effect that can be done.

  In the process of boiling the mixed liquid of soybean powder and water (hereinafter referred to as the boiled pot process), soy milk is obtained by heating the mixed liquid to around 100 ° C. and holding it for a certain period of time. Heating is performed by jetting steam into the liquid mixture.

  However, in this heating method, bubbles are likely to be generated, so that the mixed solution is blown out, or bubbles are mixed in the mixed solution, resulting in uneven heating (raw cooking). When heating unevenness occurs, the tofu becomes scented and the flavor is impaired. However, in the tofu production method using soybean powder as a raw material, the flavor is significantly reduced compared to the traditional tofu production method in which soybean meal is filtered.

  Therefore, as shown in FIG. 4, a boiling steam supply pipe 240 for supplying boiling steam for heating and boiling the mixed liquid from the inside, and a tip portion of the boiling steam supply pipe 240, at a lower position inside the pot body 220. And a boiling steam nozzle pipe 241 for jetting boiling steam in a cross shape in a plan view. The boiling steam jet is ejected from a plurality of boiling steam outlets 242 provided on the upper surface of the boiling steam nozzle pipe 241, and the main body of the pot An antifoaming steam supply pipe 250 for supplying antifoaming steam to a middle position inside 220, and a tube formed in a cross shape at the center of a circular pipe in a plan view at the tip of the antifoaming steam supply pipe 250 The defoaming steam nozzle pipe 251 is installed, and the defoaming steam is obliquely downwardly directed from the defoaming steam jet ports 252 provided on the lower surface of the defoaming steam nozzle pipe 251 toward the inner peripheral wall of the pot body 220. Caldron device 210 configured to output has been proposed (e.g., see Patent Document 1).

  Further, the boiler device 210 includes a lid 230 having an air vent hole 231, a supply port 221 for introducing the mixed liquid into the pot body 220, a discharge port 222 for taking out the mixed liquid from the pot body 220, and an outer peripheral wall of the pot body 220. A cooling device 260 for spraying cooling water from the middle to the bottom thereof to cool the soup is provided on the outer side.

In the boiling device 210, the mixed liquid is heated by ejecting steam from the boiling steam outlet 242 of the boiling steam supply pipe 240 in order to prevent spilling and uneven heating. Bubbles are generated and stay on the liquid level as the steam is jetted, but the bubbles are crushed by jetting steam from the defoaming steam outlet 252 of the defoaming steam supply pipe 250 to the liquid level.
JP 2002-238487 A

  However, in the boiling device 210, the steam ejected from the boiling steam outlet 242 is in a cross shape in a plan view and is uniformly upward in a side view. It is difficult to appear, and the liquid mixture stays in the bottom surface of the hook body 220, particularly in the discharge port 222. Since the steam does not reach the bottom surface of the pot main body 220, uneven heating is generated in the mixed liquid that stays.

  In the boiling pot process, it is preferable that there is no uneven heating in the whole liquid and that the temperature rising / holding time (simply referred to as heating time) is as short as possible. However, if the steam temperature is increased to shorten the heating time, boiling steam The surfaces of the supply pipe 240 and the boiling steam nozzle pipe 241 are also high in temperature, and burrs (scorching) occur on the surface of these pipes. Even if the steam jetted into the mixed liquid is not heated to a particularly high temperature, if the contact time with the surface of the metal member such as the boiling steam supply pipe 240, the boiling steam nozzle pipe 241 or the pot body 220 is long. Kawabari occurs.

  When Kawabari occurs, the tofu becomes burnt and the flavor decreases. As in the case of the above-mentioned heating unevenness, the decrease in the flavor is remarkable in the tofu production method using soybean powder as a raw material, compared to the conventional tofu production method in which the soybean meal is filtered.

  Furthermore, in this cooking apparatus 210, splashes of the mixed liquid adhere to the defoaming steam supply pipe 250 and the defoaming steam nozzle pipe 251 to form a burrs. Although the river burrs in this area hardly affect the flavor of the tofu, when the boiled device 210 is continuously operated, the burrs are thickly accumulated on the pipe surface, solidify, and are not easily removed during the cleaning operation.

  The present invention is a boiled pot device that can uniformly heat a liquid without uneven heating, in particular, if used as a tofu production facility, soy milk can be obtained in a short time while preventing the occurrence of burrs and raw boiled, and It is an object of the present invention to provide a boiled pot device that can be easily cleaned.

In order to solve the above-mentioned problems, the cooking device of the present invention is provided with heating means in the vicinity of a curved surface portion formed between the bottom portion and the side wall portion in a container having a bottom-shaped end plate shape. The heating means is an annular steam ejection pipe, and an oblique steam outlet for ejecting steam obliquely upward toward the side wall of the container on the outer peripheral side of the steam ejection pipe And a plurality of horizontal steam outlets for ejecting steam horizontally toward the curved surface of the container, a liquid outlet is provided at the center of the bottom of the container, and the liquid level of the liquid contained in the container A liquid discharge port is provided at an upper position, and the liquid outlet and the liquid discharge port are communicated with each other through a circulation passage. A circulation pump is provided in the circulation passage , and a hot water jacket is in contact with the steam discharge pipe. The hot water jacket is accommodated in a container. Higher than the temperature of the liquid, and hot water pump for supplying low temperature hot water than the vapor ejected from the steam jet pipe is provided are.

According to the present invention, steam is ejected obliquely upward from the oblique steam outlet formed on the outer peripheral side of the steam ejection pipe disposed in the vicinity of the curved surface portion toward the container side wall, and from the horizontal steam outlet. Since the steam is ejected horizontally toward the curved surface portion, the liquid rises along the side wall while being heated and heated by the steam, and convection occurs in the central portion of the container. Uneven heating can be prevented. Further, the bottom of the container is drawn by extracting the liquid from the liquid outlet provided at the center of the bottom of the container and discharging it from the liquid discharge port provided above the liquid level of the liquid contained in the container. The liquid retention that tends to occur near the center can be eliminated, and bubbles on the liquid surface can be crushed. In addition, when the temperature of the liquid stored in the container is lower than the temperature of the hot water supplied to the hot water jacket, the hot water acts as an auxiliary heating device, and conversely, the liquid is stored in the container. In a state where the temperature of the liquid that is present is higher than the temperature of the hot water, the surface of the steam ejection pipe is cooled.

  Further, in the above boiled kettle device, a container warm water jacket is provided in contact with the lower outer wall of the container, and the warm water pump may be configured to distribute and supply warm water supplied to the warm water jacket to the container warm water jacket.

  According to this configuration, since the liquid stored in the container is kept at the same temperature at the contact surface with the container and the vapor jet pipe, it is possible to prevent uneven heating.

  Further, in the above boiled kettle device, the vertical section of the hot water jacket has a triangular shape having an inclined surface inclined downward toward the center of the container, and a steam ejection pipe is provided at a corner facing the triangular inclined surface. An internal configuration may be adopted.

  According to this configuration, it is possible to prevent the liquid from remaining on the upper surface of the vapor ejection pipe.

  Further, in the above boiled pot device, while the liquid is heated, the steam ejection pipe constantly ejects the steam, and the hot water pump supplies hot water until the temperature of the liquid reaches the temperature of the hot water. As good as

  According to this configuration, after the hot water pump is stopped, the temperature of the liquid rises in equilibrium with the temperature of the hot water, and since there is little temperature difference between the steam jet pipe that is the heating source and the liquid, While being able to prevent heat loss, it is possible to prevent heat loss due to excessive cooling.

  In the above boiled kettle device, the liquid may be a mixed liquid of soybean powder and water or warm water.

  According to this structure, soy milk can be obtained in a short time while preventing the occurrence of burrs and raw cooking, and the cleaning operation can be facilitated.

  According to the cooking device of the present invention, the liquid can be heated uniformly without uneven heating. In particular, if the boiled pot apparatus of the present invention is used as a tofu production facility, soy milk can be obtained in a short time while preventing the occurrence of burrs and raw cooking, and the cleaning operation can be facilitated.

  Hereinafter, a boiled pot apparatus as a tofu production facility according to an embodiment of the present invention will be described with reference to the drawings. In all the drawings, the same reference numerals are given to the same components, and the description will be omitted as appropriate.

  First, the configuration of the boiled pot device according to the present embodiment will be described. FIG. 1 is a cross-sectional view from the side direction schematically showing the structure of the cooking device. FIG. 2 is a cross-sectional view from the direction of the arrow in the AA cross section of the heating apparatus shown in FIG. 3 is a cross-sectional view of the heating device shown in FIG.

  As shown in FIG. 1, the boiling device 100 mainly includes a bottomed cylindrical container 102 and a heating device 110 disposed in the vicinity of the inner bottom portion of the container 102.

  The container 102 includes a cylindrical container side wall 103 and a dish-shaped end plate-shaped container bottom part 104 provided continuously below the container side wall 103. The container 102 and the container bottom part 104 are smoothly connected to each other at the joint portion. A curved surface portion 104a is formed. And the heating apparatus 110 is arrange | positioned in the vicinity of this curved surface part 104a.

  The container 102 is held by a leg 102 a provided at the lower part of the container bottom 104. Further, the upper portion of the container side wall 103 is covered with a lid 105 that can be opened and closed. The lid 105 is provided with an exhaust port 105a.

  In the container 102, a cleaning water introduction port 109, a liquid discharge port 107, and a liquid introduction port 108 are provided in order from the top on the container side wall 103, and a liquid outlet 106 is provided at the center of the container bottom 104. . A tap water pipe (not shown) is connected to the cleaning water inlet 109 for cleaning the inside of the container 102. The liquid introduction port 108 is connected to a mixed liquid transfer pipe (not shown) from a mixer, which is a pre-process of the cooking pot process. The liquid outlet 106 and the liquid discharge port 107 communicate with each other via a circulation passage pipe 124, and a circulation pump 125 is provided in the path of the circulation passage pipe 124. The liquid discharge port 107 is provided at a position above the liquid level of the mixed liquid stored in a predetermined amount in the container 102. The circulation passage pipe 124 is branched in the middle and connected to a heat retaining tank (not shown) which is the next process of the cooking pot process, and switching valves 126 and 127 are provided at the branch locations.

  The heating device 110 includes an annular steam ejection pipe 111. The hot water jacket 115 is in contact with the upper surface and the inner side surface of the steam ejection pipe 111 and is formed so as to cover these surfaces. The steam ejection pipe 111 is composed of a cylindrical inner side wall 111a, an outer side wall 111c, a top plate 111d, and a bottom plate 111b, and its vertical cross-sectional shape is rectangular. The outer side wall 111c has a plurality of oblique steam outlets 112 for ejecting steam obliquely upward toward the container side wall 103 and a plurality of horizontal steam outlets 113 for ejecting steam horizontally toward the curved surface portion 104a of the container 102. Yes. One opening 111e is cut out on the top plate 111d, and a steam supply pipe 114 is connected to the opening 111e. The other end of the steam supply pipe 114 extends to the outside of the container side wall 103 and is connected to a boiler (not shown).

  As shown in FIGS. 2 and 3, the hot water jacket 115 includes a bottom plate 111b and an outer wall 111c of the steam ejection pipe 111 as a common member, and includes an inclined surface portion 116 that connects the common member and the two surfaces thereof. The vapor jet pipe 111 is in contact with the upper surface (top plate 111d) and the inner wall surface (inner wall 111a). The vertical cross-sectional shape of the hot water jacket 115 is a right triangle in which a steam ejection pipe 111 is provided at a corner (right angle). The inclined surface portion 116 is inclined downward toward the center of the container 102. A warm water supply pipe 117 and a warm water return pipe 118 are connected to the inclined surface portion 116.

  The other end of the hot water supply pipe 117 extends outside the container side wall 103, and the other end of the hot water supply pipe 121 and the hot water return pipe 118 extends outside the container side wall 103 and is connected to the hot water return pipe 122. . The hot water return pipe 122 reaches the hot water supply pipe 121 via the hot water tank 119 and the hot water pump 120. Each of the hot water supply pipe 121 and the hot water return pipe 122 is provided with a branch passage, and each branch passage is connected to a container warm water jacket 123 provided on the lower outer wall of the container 102. That is, the hot water pump 120 distributes and supplies the hot water supplied to the hot water jacket 115 to the container hot water jacket 123. The hot water supplied from the hot water tank 119 is higher than the temperature of the liquid supplied from the mixer and lower than the temperature of the steam supplied from the boiler, more specifically, adjusted to a range of 70 to 80 ° C. ing.

  Hereinafter, the boiling pot process which boils the liquid mixture of the soybean powder and water (or warm water) mixed with the mixer using the boiling pot apparatus 100 of this invention is demonstrated.

  A predetermined amount of the mixed liquid is supplied into the container 102 from the mixer through the liquid inlet 108, and the steam from the boiler is introduced into the steam ejection pipe 111. The steam introduced into the steam ejection pipe 111 is ejected obliquely upward from the oblique steam outlet 112 toward the container side wall 103 and horizontally from the horizontal steam outlet 113 toward the curved surface portion 104a.

  At this time, the hot water pump 120 is operated, hot water is supplied to the hot water jacket 115 and the container hot water jacket 123 via the hot water supply pipe 121, the hot water is returned to the hot water tank 119 through the hot water return passage, and the hot water is supplied in the hot water path. Circulate. Due to the temperature adjusting action of the hot water jacket 115 and the container warm water jacket 123, the temperature of the mixed liquid in the container 102 is maintained at substantially the same temperature at the contact surface with the container 102 and the steam ejection pipe 111, so that uneven heating occurs. It can be prevented from occurring.

  In addition, while heating the liquid mixture, steam is constantly ejected from the oblique steam ejection port 112 and the horizontal steam ejection port 113 of the steam ejection pipe 111. The warm water pump 120 supplies warm water to the warm water jacket 115 and the container warm water jacket 123 until the temperature of the mixed liquid reaches the warm water temperature. As a result, after the hot water pump 120 is stopped, the temperature of the mixed liquid rises in equilibrium with the temperature of the hot water, and since there is little temperature difference between the steam jet pipe 111 serving as the heating source and the liquid, generation of burrs occurs. While being able to prevent heat loss, it is possible to prevent heat loss due to excessive cooling.

  Due to the jet of steam, the mixed liquid rises along the container side wall 103 while being heated and heated, and convection is generated in the center of the container 102 in the container 102. Thereby, it is possible to prevent the occurrence of uneven heating. Further, the circulating pump 125 is operated, and the liquid mixture is extracted from the liquid outlet 106 at the center of the container bottom 104 and discharged to the liquid surface from the liquid discharge port 107 through the circulation passage pipe 124, so that it is likely to occur near the center of the container bottom 104. The stagnation is eliminated and bubbles on the liquid level are crushed. At this time, the warm water acts as a heat source for the auxiliary heating device in a state where the mixed liquid is equal to or lower than the warm water temperature. Further, since the inclined surface portion 116 of the hot water jacket 115 has an inclined surface that is inclined downward toward the center of the container 102, the mixed liquid does not stay on the upper surface of the hot water jacket 115.

  When the temperature of the mixed liquid reaches the temperature of the hot water, the hot water pump 120 is stopped. After stopping the hot water pump, the temperature of the liquid mixture rises in equilibrium with the hot water, and since there is little temperature difference between the heating source and the liquid mixture, the occurrence of burrs can be prevented, while the heat loss due to excessive cooling action Can be prevented.

  When the temperature of the liquid mixture reaches 100 ° C. and a predetermined time elapses, the introduction of the steam is stopped, the switching valves 126 and 127 are operated, and the circulation path of the liquid mixture is changed to a path from the liquid discharge port 107 to the heat retaining tank. Switch. The mixed liquid in the container 102 is transferred from the liquid outlet 106 to the heat retaining tank. When the inside of the container 102 becomes empty, the circulation pump 125 is stopped, and the switching valves 126 and 127 are switched to the path toward the liquid discharge port 107.

  Thereafter, the boiling process is repeated by introducing the mixed solution from the mixer. However, in the cooking apparatus 100 according to the present invention, since no burrs are generated in the container 102 or the heating apparatus 110, cleaning is performed each time. It is not necessary and it is possible to work continuously. When a predetermined amount of the mixed liquid is boiled and the boiling process is completed, water is introduced into the container 102 from the washing water introduction port 109 to perform washing.

  The embodiments of the present invention have been described above with reference to the drawings, but these are exemplifications of the present invention, and various configurations other than those described above can be adopted.

  For example, in the embodiment of the present invention, the boiled pot device as the soy milk production facility has been described as an example, but the boiled pot device of the present invention is required when the liquid is required to be heated uniformly without heating. The object to be boiled is not limited to a mixture of soybean powder and water (or warm water).

It is sectional drawing from the side surface which represented typically the structure of the boiling pot apparatus in embodiment of this invention. It is sectional drawing from the arrow direction in the figure in the AA cross section of the heating apparatus shown in FIG. It is sectional drawing from the arrow direction in the figure in the BB cross section of the heating apparatus shown in FIG. It is sectional drawing from the side surface which represented typically the structure of the conventional boiled kettle apparatus.

Explanation of symbols

DESCRIPTION OF SYMBOLS 100 Boiler apparatus 102 Container 102a Leg 103 Container side wall 104 Container bottom part 104a Curved part 105 Lid 105a Exhaust port 106 Liquid outlet 107 Liquid discharge port 108 Liquid inlet 109 Washing water inlet 110 Heating device 111 Steam ejection pipe 111a Inner side wall 111b Bottom plate 111c Outer wall 111d Top plate 111e Opening 112 Oblique steam outlet 113 Horizontal steam outlet 114 Steam supply pipe 115 Hot water jacket 116 Inclined surface 117 Hot water supply pipe 118 Hot water return pipe 119 Hot water tank 120 Hot water pump 121 Hot water supply pipe 122 Hot water return pipe 123 Container warm water jacket 124 Circulation passage pipe 125 Circulation pump 126 Switching valve 127 Switching valve

Claims (5)

A boiling device in which a heating means is disposed in the vicinity of a curved surface portion formed between the bottom portion and the side wall portion in a container having a bottom-shaped end plate shape,
The heating means is an annular steam ejection pipe, an oblique steam ejection outlet for ejecting steam obliquely upward toward the side wall of the container, and a curved surface portion of the container on the outer peripheral side of the steam ejection pipe There are a number of horizontal steam outlets that eject steam horizontally toward
A liquid outlet is provided in the center of the bottom of the container, a liquid outlet is provided at a position above the liquid level of the liquid contained in the container, and the liquid outlet and the liquid outlet are circulated. Communicated through a passage, and a circulation pump is provided in the circulation passage ,
A hot water jacket is provided in contact with the steam jet pipe, and a hot water pump for supplying hot water having a temperature higher than the liquid and lower than the steam is provided in the hot water jacket. Boiled kettle device. Is provided with a container heated jacket in contact with the lower outer wall of the container, the hot water pump to the vessel warm water jacket, in claim 1, wherein the supplying and distributing hot water supplied to the hot water jacket The boiled pot device as described. A longitudinal section of the hot water jacket has a triangular shape having an inclined surface inclined downward toward the center of the container, and the steam ejection pipe is provided in a corner portion facing the inclined surface of the triangular shape. The boiler device according to claim 1 or 2 , characterized in that While the liquid is heated, the steam ejection pipe constantly ejects steam, and the hot water pump supplies hot water until the temperature of the liquid reaches the temperature of the hot water. The boiled pot apparatus according to any one of claims 1 to 3 . The said liquid is a liquid mixture of a soybean powder, water, or warm water, The boiler apparatus in any one of the Claims 1 thru | or 4 characterized by the above-mentioned.

Images